slow cooker

Note: After my post about switching from eating vegetarian to eating meat, I thought an update was in order. After about two months my body really started to reject eating paleo-style. I began to crave the vegetarian fare (and whole grains!) that I was so accustomed to. I have since decided that while it was interesting to give paleo-style eating a go, it isn’t for me and my body. I plan to write a full recap soon, but I wanted to get that out there for honesty’s sake.

Although I’m no longer eating meat, I will continue to be cooking a lot of meat, as I always have. Since I’m not ethically against eating meat, I do try everything that I prepare and share on this blog to make sure that it’s worth posting. My husband, of course, is also a fantastic resource and is always willing to provide his opinion on what he likes and doesn’t like. In this case, Joe was a huge fan of these Slow Cooker Buffalo Chicken Sandwiches.

These sandwiches are incredibly easy to make and require very little hands-on time, meaning you can go do other things, like play with your puppy or paint your nails, while your dinner cooks. I’ve said it before, and I’ll say it again, but the key to good slow cooker chicken is to use a cut with a little bit more fat, like these boneless, skinless chicken thighs. They become incredibly tender and moist in the slow cooker and shred easily for sandwiches.

Since we love spicy food at our house, I added in a can of diced green chiles to the mix. And a little bit of brown sugar, which I think really rounds out the flavor of the sandwiches and balances the heat of the buffalo sauce.

Oh, and one more thing! A few weeks ago I stumbled upon a recipe over at Pinch of Yum which suggested that you shred your meat and broil it after slow cooking to give the meat pleasant crispiness resembling barbecue. For the longest time my biggest complaint with slow cooker food was that it tasted mushy and, well, slow cooked. This step of broiling the meat was a total game changer. Give it a try and be impressed!

This recipe is incredibly easy and makes a great weeknight dinner. I love shredding the meat and broiling it once it has cooked for a little extra texture and smoky flavor. It prevents the meat from tasting like, well, a slow-cooker recipe.

Ingredients

1 package (20 oz) boneless, skinless chicken thighs

1½ cups buffalo wing sauce (such as Frank's Red Hot brand)

1 can (4 oz) diced green chiles

1 tablespoon brown sugar

Whole wheat bakery buns or rolls

Instructions

Place chicken and buffalo wing sauce in a 4- to 5-quart slow cooker. Cook on High 2 hours or Low 4 hours.

Use two forks to shred the chicken in the slow cooker. Stir in the green chiles and brown sugar and cook, uncovered, 30 minutes more.

Turn oven to broil. Line a baking sheet with aluminum foil or parchment paper. Place shredded chicken on baking sheet and broil 10 minutes or until the ends of the chicken become slightly charred and crispy. Serve on sandwich buns.

It took me a long time to start loving my slow cooker. Even today, I wouldn’t describe myself as a true slow cooker devotee, but I can certainly see the merits of using it now and again. I don’t have a lot of food pet-peeves, but cooking boneless, skinless chicken breasts in the slow cooker is pretty high up there on my list. I used to be guilty of doing this, until I realized the error of my ways.

You see, if you’re going to slow cook a piece of meat, the meat you are cooking needs to have a little fat in it. Boneless, skinless chicken breasts? They don’t have much fat. Next time you’re looking to make slow cooker chicken, seek out a cut like boneless skinless chicken thighs, which have more fat and consequently taste a whole lot better after simmering away in the slow cooker.

This meal was a huge hit after church on Sunday. I stole a couple bites of the chicken before serving up a bowl to Joe and the meat was incredibly juicy, buttery and tender. And although the meat itself has a little more fat than other cuts of chicken, the recipe doesn’t require any extra butter or oil, which balances everything out in the end.

Directions
*In small bowl, combine 1/2 teaspoon of the salt, the paprika, thyme and pepper. Rub spice mixture onto chicken thighs. Set aside.
*Place sweet potatoes and onion in 4- or 5-quart slow cooker. Add the garlic and the chardonnay and remaining 3/4 teaspoon salt.
*Place seasoned chicken thighs on top of sweet potatoes and onions, arranging evenly in slow cooker.
*Cook on HIGH 3 1/2 to 4 hours or until chicken thighs are very tender.

Hi again! How was your weekend? Joey and I spend a bunch of time watching football, like four games worth. Since it’s the playoffs and all, we figure we’re justified spending hours on the couch for the next few weekends knowing the dreadful stretch of football-less weekends is coming up quickly.

A tried and true Florida Gators fan, I am still basking in the glow of the Denver Broncos-Pittsburgh Steelers game and the glory that is watching Tim Tebow pass for 316 (!!) yards. Call me obsessed and color me blue and orange.

Since we were watching so much football and entirely too absorbed to cook real meals, I did a little dump-and-stir meal for Sunday lunch that actually turned out to taste fantastic. Or so says my husband, who ate it in front of the television. The chicken was fall-apart tender and the potatoes were soft and spicy. Just the way a no-fuss stew should be.

Instructions*In a 4- to 5-quart slow cooker, combine all the above ingredients except for the cheese and additional dried oregano. Cook on low heat for 2 to 2 1/2 hours, or until the chicken pulls apart easily with a fork and the potatoes are tender.*Spoon mixture into bowls with a slotted spoon and sprinkle with shredded cheese and additional dried oregano, if desired.